I’ve tried a few times to make gluten free baked goods. Let’s just say most of them elicit a polite “Good try.” from my family as they discreetly place the offensive food in the trash…or give it to the dogs. It makes me sad because I’m actually a great bread maker.. well, a great baker in general, minus fancy cakes. Plus, my husband has to be missing bread by now — he has been seriously committed to being gluten free for over a month.

I have a hard time following recipes exactly. I’m a substituter. Yes, I know that’s not really a word, but it describes me. Therefore, for this recipe, I didn’t use potato starch or powdered milk. I used a bit more water and a bit of garbanzo bean flour and olive oil instead of canola. The rest was followed exactly… and I used about 2 tbsp of yeast. I don’t have a GF setting on my bread machine, so I did the standard whole grain loaf for 4 hours.

It smelled delicious baking. I was almost afraid to open the machine and see what I normally see from my GF attempts- some sad, soggy, rubbery piece of yuck. Here’s what it looks like!

Let’s hope my husband thinks it’s tasty! It’ll be served tonight along side a slow cooker of potato soup and a fresh salad.